Sweet Potato–Tahini Dip with Za'atar

Ingredients:

2 small sweet potatoes (about 1 pound), scrubbed

2 tsp za'atar

Coarse sea salt

2 Tbl tahini

2 Tbl water

1 tablespoon freshly squeezed lemon juice (from about 1/2 lemon)

A few dashes of your favorite hot sauce

Freshly ground black pepper

1 teaspoon extra-virgin olive oil

za'atar for garnish

Directions:

Preheat the oven to 400°F.

Pierce the sweet potatoes all over with a fork and wrap each one tightly in foil. Place on a baking sheet and roast until the flesh gives easily when pressed, about 1 hour. Unwrap and set aside to cool completely.

Peel the sweet potatoes and place them in a food processor. Add the tahini, water, lemon juice, hot sauce, a few turns of pepper, and 2 tsp za'atar. Puree until completely smooth. Taste and season with more salt and pepper, if needed.

Scrape the dip into a small serving bowl, drizzle with the oil, and sprinkle with a teaspoon of the za'atar for garnish.